Instructions

Step 1: Prepare the Stuffing (Day Before)

• In a bowl, combine mushroom duxelles, duck liver, truffle paste, cognac, and Madeira.
• Season with salt and freshly ground black pepper.
• Fold in chopped parsley.
• Cover and refrigerate until needed.

Step 2: Prepare the Beef Tenderloin (Day Before)

• Season the beef evenly with salt and pepper.
• Sear on all sides in a hot pan until well colored.
• Chill until completely cold.
• Brush evenly with Dijon mustard.

Step 3: Rolling the Beef (Day Before)

• Lay two layers of plastic wrap on a clean surface.
• Arrange crêpes overlapping to fully cover the beef length.
• Layer prosciutto evenly over the crêpes.
• Spread a thin, even layer of stuffing.
• Place the beef tenderloin on top.
• Roll tightly using plastic wrap to form a compact log.
• Chill until fully set.

Step 4: Final Assembly (Day Before)

• Roll puff pastry to 2–3 mm thickness and rest for 2 hours.
• Lay plastic wrap and place pastry on top.
• Unwrap beef and place onto pastry.
• Brush pastry edges with egg wash.
• Roll tightly using plastic wrap.
• Chill until firm.
• Remove wrap, brush generously with egg wash.
• Decorate with pastry lattice or net pattern.
• Brush again and refrigerate overnight.

Baking & Cooking (Day of Service)

• Bake in a preheated oven at 210°C / 410°F for 20 minutes until golden.
• Transfer to a second oven at 120°C / 320°F.
• Cook until core temperature reaches 50°C.
• Trim the ends to prevent overcooking.
• Rest for 15 minutes before slicing.
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Side Dishes

Potato Fondant

• Trim potatoes into uniform cylinders.
• Boil until tender.
• Sear in goose fat until golden.
• Season with salt and pepper.

Sautéed Garlic Green Beans

• Heat butter in a pan.
• Add garlic and sauté briefly.
• Add green beans and toss until glossy.
• Season with salt and pepper.
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Plating & Presentation Tips

• Slice with a sharp serrated knife for clean layers.
• Keep pastry crisp by slicing just before service.
• Use minimal sauce for a refined restaurant-style presentation.